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    You are in: Home / Recipes / Pork Tenderloin Stuffed With Cranberries, Pecans & Rice Recipe
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    Pork Tenderloin Stuffed With Cranberries, Pecans & Rice

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    M&Mers's Note:

    This is the best stuffed (or unstuffed) pork tenderloin I have ever tasted! The combination of the dried cranberries and pecans with the rice is superb and the tenderloin stays moist and tender. The recipe was adapted from Canadian Living Magazine.

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    Units: US | Metric



    1. 1
      STUFFING: In saucepan, heat oil over medium heat; fry onion, garlic, sage and pepper until softened, about 5 minutes.
    2. 2
      Add brown and wild rice; stir to coat.
    3. 3
      Add the 1 cup of stock and bring to boil; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
    4. 4
      Add cranberries and pecans; fluff with fork and let cool.
    5. 5
      Preheat oven to 375F degrees.
    6. 6
      Trim any fat from pork.
    7. 7
      Make lengthwise cut in each tenderloin halfway through; open like a book.
    8. 8
      Place between plastic wrap; using meat pounder or rolling pin, pound to generous 1/4" thickness.
    9. 9
      Mix egg into stuffing.
    10. 10
      Spoon half of it lengthwise down center of each tenderloin.
    11. 11
      Fold up tenderloins around stuffing.
    12. 12
      Tie with string at 1" intervals, tucking in and securing ends.
    13. 13
      In large ovenproof skillet, heat oil over medium-high heat; brown tenderloins.
    14. 14
      Place skillet in oven; roast until just a hint of pink remains inside and juices run clear when pierced with a fork, about 25 minutes.
    15. 15
      Transfer to cutting board and tent with foil.
    16. 16
      Let sit for 10 minutes.
    17. 17
      Meanwhile, drain off any fat from skillet.
    18. 18
      Add the 3/4 cup of stock and cranberry juice; bring to boil, scraping up brown bits.
    19. 19
      Combine cornstarch with 1 tbsp of cold water; whisk into skillet and boil, stirring, until thickened (about 1 minute).
    20. 20
      Cut pork diagonally into 1/2" slices.
    21. 21
      Serve with sauce.

    Ratings & Reviews:

    • on June 23, 2013


      I made this for a family dinner and it turned out nice. I substituted pistachios for pecans, due to nut allergies. I had extra stuffing and decided to just spoon it around the tenderloin in the baking dish. It got a little crispy but was tasty nonetheless. The pork was tender and full of flavor. I will definitely make again. I love "Chef's" suggestion, in another review, to buy the wild rice mixture from the bulk food department. This was a good cost-savings and prevented me from having leftover wild rice.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2009


      Great recipe. My DH not only said that it looked like something you'd get in a restaurant but that he'd eat it again! Only substitutions were fresh sage and grocery store's bulk "sweet and wild" rice. I forget to add the egg but the stuffing still held together well.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pork Tenderloin Stuffed With Cranberries, Pecans & Rice

    Serving Size: 1 (213 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 297.0
    Calories from Fat 115
    Total Fat 12.8 g
    Saturated Fat 3.0 g
    Cholesterol 110.0 mg
    Sodium 69.6 mg
    Total Carbohydrate 18.2 g
    Dietary Fiber 1.7 g
    Sugars 3.9 g
    Protein 26.6 g

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